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Name: Pickle Relish
Prep time: 30 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 2 c Sugar; 4 ts Whole allspice; 4 ts Cloves; 3 c sweet red peppers Chopped; 3 quarts cucumbers Chopped; 3/4 c Canning salt or pickling salt; 3 c sweet green peppers Chopped; 6 c White vinegar (5 percent); 8 c Water; 4 c Ice; 4 ts Mustard seed; 4 ts Turmeric; 1 c Onions chopped

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INGREDIENTS

2 c Sugar
4 ts Whole allspice
4 ts Cloves
3 c sweet red peppers ; Chopped
3 quarts cucumbers ; Chopped
3/4 c Canning salt ; or pickling salt
3 c sweet green peppers ; Chopped
6 c White vinegar ; (5 percent)
8 c Water
4 c Ice
4 ts Mustard seed
4 ts Turmeric
1 c Onions ; chopped

Pints

INSTRUCTIONS

Yield: About 9 pints Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickle Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

NOTES

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Pickle Relish

2 c Sugar 
4 ts Whole allspice 
4 ts Cloves 
3 c sweet red peppers Chopped
3 quarts cucumbers Chopped
3/4 c Canning salt or pickling salt
3 c sweet green peppers Chopped
6 c White vinegar (5 percent)
8 c Water 
4 c Ice 
4 ts Mustard seed 
4 ts Turmeric 
1 c Onions chopped

Yield: About 9 pints    Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let  stand 4 hours. Drain and re-cover vegetables with fresh ice water for  another hour. Drain again. Combine spices in a spice or cheesecloth bag.  Add spices to sugar and vinegar. Heat to boiling and pour mixture over  vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and  fill hot into clean jars, leaving 1/2-inch headspace.    Adjust lids and process according to the recommendations in Table 1.    Table 1. Recommended process time for Pickle Relish in a boiling-water  canner.    Style of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time at  Altitudes of 0 - 1,000 ft: 10 min.                         1,001 - 6,000 ft: 15 min.                           Above 6,000 ft: 20 min.    ======================================================= === * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format  courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Pint (787g)
Recipe Makes: 9

Calories: 612
Calories from Fat: 11 (2%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 9450mg		326 %
Potassium 462.9mg		12 %
Total Carbohydrate 147g		43 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 143.5g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 612

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